Spicy Barbecue Sauce (Refined Sugar Free)


We’ve just had a run of various lovely guests staying with us in the past nine days. It’s been such an enjoyable time, not only for my husband and I but also our little lady; who has entertained and been entertained by her gorgeous wee friends. She’s certainly been left wishing for a sibling!

When people come over I set about making up a variety of sauces, little additions for a range of meals. Whether it’s homemade burgers, baked chicken, pizza, poached eggs in salad, or the good old braai, I like to provide a range of sauce for the picking.

A smokey, spicy, barbeque-like sauce is something I’ve been working on for quite some time now. Gathering tips, trialling ideas, continually changing my recipe. Finally I’ve chiseled the technique down to a concoction I’m truly proud of. One of our great guests declared he’d quite happily drink this particular sauce from a glass – high praise that was music to my ears 🙂

So without further adieu, I give you my spicy barbecue sauce…


Spicy Barbecue Sauce (makes approx 2 cups)

4 tomatoes, chopped
2 cloves garlic, sliced
1 shallot onion, diced
1 tsp dijon mustard
2 tbsp tomato paste
2 tbsp apple cider vinegar
1 tbsp coconut aminos (or tamari sauce)
1/2 tbsp fish sauce
2 tbsp honey (or pure maple syrup or coconut sugar)
1/2 tsp natural smoke liquid (if you don’t have this or prefer not to use it you can switch the paprika to smoked paprika and up the quantity to 1 tsp – the results won’t be exactly the same but it will give a slight smokey tinge)
1/4 tsp all spice
1/2 tsp paprika
1/2 tsp chili powder
1 tsp salt
1/8 tsp pepper (freshly cracked)

Place all ingredients in a large pot. Bring to the boil then back to a simmer for about 30mins, until the mixture has reduced by about half and thickened nicely. Allow to cool then blitz with a stick whiz or blender to your desired consistency. Store in jars in the fridge.


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